Hiroshima Salmon grows in the clear waters of the Hatsukaichi Bankokei and Osakikamijima Island’s Seto Inland Sea.

It’s truly a salmon born and raised in Hiroshima!

Rainbow trout fry spend two years in the clear stream…

So, what’s so different you say?

First of all, what is surprising is the difference in freshness and flavor! The fish are grown with much care and attention, so both the flavor and texture are vigorous and powerful.

This is Mr. Okuyama (photo), president of Uchiura Suisan (‘Uchiura Fishery’) growing salmon at Osakikamijima Island.

He shared his thoughts about Hiroshima salmon, and told us passionately about all the hard work needed until they’re born.

He has a preference for their feed, too! Apparently, it has a Hiroshima’s specialty added to it: Hiroshima lemon!

Components in the lemon help rid the fish of unnecessary fat, which creates a meat quality that is light with an elastic texture and a good strong flavor.

With final finishes made in the morning, the salmon are delivered to restaurants on the same day, so customers can fully enjoy the fresh flavor.

As the salmon season runs from mid-March to mid-June, they’re limited both in season and quantity.

Here is a list of restaurants where you can enjoy Hiroshima salmon:
http://www.hiroshimasuisan.co.jp/restaurant/ (Japanese)

A new must-have regional gourmet! Don’t miss it!

Hiroshima Salmon Promotion Association Office / Hiroshima-Suisan Co., Ltd.

http://www.hiroshimasuisan.co.jp/salmon/ (Japanese)

Setouchi Finder Photo-writers: Makoto Esaki & Yoko Suganami (Rainbow Sake Co., Ltd.)